Spicy Chicken Fajitas with Pico De Gallo and Lime Crema

These spicy chicken fajitas are a quick and delicious dinner that brings all the flavors of a fajita bar to your table. Tender strips of chicken are seasoned with a southwest spice blend and cooked with charred green pepper and onion, then piled into warm flour tortillas with melted Monterey Jack cheese.

Top them with a refreshing homemade pico de gallo and a cooling lime crema for a perfect balance of heat and tang. Set up all the toppings and let everyone build their own fajitas for a fun, interactive meal.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pico de gallo: dice the tomato and finely chop a quarter of the onion. Combine in a small bowl with a squeeze of lime juice and a pinch of salt. Set aside.
2. Make the lime crema: in another small bowl, mix the sour cream with the zest and juice of half the lime. Season with salt and pepper to taste. Set aside.
3. Slice the remaining onion and the green pepper into thin strips.
4. In a small bowl, combine the Tex-Mex paste and southwest spice blend. Add the chicken breast and toss to coat evenly.
5. Heat the cooking oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes. Transfer to a plate.
6. In the same skillet, add the sliced onion and green pepper. Cook, stirring occasionally, until charred and tender, about 3-4 minutes. Return the chicken to the skillet and toss to combine.
7. Warm the flour tortillas in a dry skillet or microwave.
8. To serve, fill each tortilla with the chicken and pepper mixture, sprinkle with Monterey Jack cheese and top with pico de gallo and a drizzle of lime crema.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or a Mexican blend.

Can I make this recipe ahead of time?

You can prepare the pico de gallo and lime crema up to a day in advance. Cook the chicken and vegetables just before serving for best texture.

What can I use instead of Tex-Mex paste?

You can substitute with a mixture of tomato paste and additional southwest seasoning or use a store-bought fajita seasoning.